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Drop rounded teaspoonful of dough into each prepared muffin cup. Using back of spoon, push dough up sides of muffin cup forming crater in cup. (If you are having difficulty with this step, refrigerate pans for about 10 minutes and then continue.) Prepare CHOCOLATE FILLING; evenly divide into muffin cups. (Cups will be very full.)

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Bake 15 minutes or until cheesecake is set. Cool completely in pan on wire rack. Cover; refrigerate until ready to serve. To serve, top each cheesecake cup with whipped topping rosette and chocolate piece. Makes 30 dessert cups.

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